Brewed: Stone IPA Clone

Brewed: Stone IPA Clone

Looking over my brew log, it’s evident that I’ve brewed and drank more batches of Bells Two Hearted clones in the last year than I care to admit, so I’m making a solid effort this year to have an IPA on tap at all times that I can’t source locally. For the first round, I found Edwort’s Stone IPA clone on homebrewtalk and adjusted the percentages for a 6 gallon batch.

As a side note, being a craft beer guy in North Dakota is not much fun. Amazingly, a liquor store just across the river stocks Surly, but in small quantities, and forget about special releases unless you can leave work at odd hours and stand in line. You can basically forget about anything interesting from either of the coasts. I have to drive 225 miles before I find a store that carries Stone. The last time I was in Minneapolis, I bought a few bottles each of their Pale Ale, IPA, Ruination, and Arrogant Bastard, all of which I enjoyed, so it seemed like a good starting point.

Beautiful cold break with the 50 degree ground water we’re still enjoying. I named this batch Iron Ranger because the color reminded me of the red hills in northern Minnesota.

Iron Ranger

Batch Size

Boil Time

IBU

SRM

Est. OG

Est. FG

ABV

6 gal

60 min

72.2 IBU

7.2 SRM

1.066 SG

1.016 SG

6.58 %

Fermentables

Name

Amount

Pale Malt (2 Row) US

12.6 lbs

Caramel/Crystal Malt - 20L

1.2 lbs

Munich Malt

1.2 lbs

Hops

Name

Amount

Time

Use

Form

Alpha %

Centennial

1.2 oz

7 days

Dry Hop

Pellet

10

Warrior

1.2 oz

60 min

Boil

Pellet

15

Centennial

1.2 oz

15 min

Boil

Pellet

10

Centennial

1.2 oz

5 min

Boil

Pellet

10

Yeast

Name

Lab

Attenuation

Temperature

American Ale (1056)

Wyeast Labs

75%

60°F - 72°F

Notes

2013.04.13 : made a 1.25L starter and put on the stirplate

2014.04.14 : Brewed by myself. Lower than expected lauter efficiency, so I upped the boil time to get up to the expected SG. Collected 5.5 gallons of 1.065 wort into the fermenter. Oxygenated for 60 seconds and left in the fermentation chamber at 65°